Black Bean Quinoa Salad with Chipotle Steak

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Black Bean Quinoa Salad with Chipotle Steak
Photo: Squire Fox; Styling: Carla Gonzales-Hart
We love the chipotle-rubbed sirloin, but this salad is a wonderful use for any leftover steak.
Serves 4 (serving size: about 1 1/2 cups)

Ingredients

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5 teaspoons olive oil, divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon chipotle chile powder
1/4 teaspoon freshly ground black pepper
2 (6-ounce) top sirloin steaks
2 tablespoons fresh orange juice
2 tablespoons red wine vinegar
1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce
1/2 teaspoon ground cumin
1/4 teaspoon honey
1 1/2 cups cooked quinoa
1 cup unsalted black beans, rinsed and drained
3/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
1 1/2 cups baby spinach leaves
1 ounce crumbled feta cheese (about 1/4 cup)
1/2 cup ripe peeled avocado, sliced

Preparation

Hands-on: 28 Minutes
Total: 28 Minutes

1. Heat a grill pan over medium-high heat. Combine 1 teaspoon oil, 1/4 teaspoon salt, chipotle chile powder, and black pepper; rub evenly over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steaks diagonally across the grain into thin slices.

2. Combine remaining 4 teaspoons oil, remaining 1/4 teaspoon salt, juice, and next 4 ingredients (through honey) in a large bowl, stirring with a whisk. Stir in quinoa, beans, bell pepper, cilantro, green onions, and spinach; toss to coat. Sprinkle with feta. Divide quinoa mixture evenly among 4 shallow bowls; top evenly with steak and avocado.

Created date

July 2014

Nutritional Information

Calories 340
Fat 14.8 g
Satfat 3.5 g
Monofat 7.6 g
Polyfat 1.2 g
Protein 24 g
Carbohydrate 27 g
Fiber 7 g
Cholesterol 51 mg
Iron 4 mg
Sodium 421 mg
Calcium 103 mg